Creamy Chicken and Rice Soup is a warm and comforting dish that’s perfect for any occasion. This hearty soup combines tender chicken, wholesome vegetables, and rice in a creamy broth that thickens beautifully as it cooks. It’s great for family dinners, cozy gatherings, or simply enjoying a bowl on a chilly day. The rice cooks right in the soup, giving it a rich texture and body that truly makes this dish stand out.
Why You’ll Love This Recipe
- Easy to Prepare: This recipe offers a straightforward cooking process that anyone can follow.
- Rich Flavor: The combination of herbs, spices, and creamy broth creates a deliciously satisfying taste.
- Versatile Ingredients: Feel free to customize with your favorite vegetables or add more seasoning to suit your taste.
- Comforting and Filling: A perfect meal for cold days, this soup warms you up and fills you up!
- Great for Meal Prep: Make a big batch to enjoy throughout the week; it reheats wonderfully!
Tools and Preparation
To make Creamy Chicken and Rice Soup efficiently, you’ll need some essential kitchen tools. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Dutch oven or large soup pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
Importance of Each Tool
- Dutch oven or large soup pot: Ideal for even heat distribution while simmering the soup.
- Chef’s knife: A sharp knife helps in chopping vegetables quickly and safely.
- Measuring cups and spoons: Accurate measurements ensure consistent flavor in every batch.
Ingredients
Creamy Chicken and Rice Soup made with chicken, veggies, rice, and a creamy broth. The rice cooks right in the soup giving it body & richness!
- 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/4 tsp. mustard powder
- 1/4 tsp. paprika
- 1/4 tsp. chili flakes
- 3 Tbsp. butter, unsalted
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh rosemary, chopped
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 1 Tbsp. soy sauce
- 1 Tbsp. hot sauce
- 1 cup long grain white rice, uncooked
- salt and pepper, to taste
- garnish: Parmesan cheese, black pepper, fresh parsley
How to Make Creamy Chicken and Rice Soup
Step 1: Season the Chicken
Place the diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly. Set aside.
Step 2: Sauté Vegetables
Heat your Dutch oven or large soup pot over medium heat. Melt the butter first before adding in the diced onions, carrots, and celery. Season with kosher salt to taste. Sauté for about 5–7 minutes until the vegetables are tender. Add the minced garlic and stir for another 30 seconds.
Step 3: Cook Chicken
Add the seasoned chicken pieces to the pot. Cook until they are no longer pink inside. Stir in fresh thyme and rosemary for added flavor.
Step 4: Add Flour
Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat everything evenly.
Step 5: Combine Liquid Ingredients
Slowly pour in the chicken broth along with half-and-half, soy sauce, and hot sauce. Then add uncooked rice into the mixture. Stir everything together.
Step 6: Simmer
Increase heat to medium-high until it reaches a boil; then reduce heat back down to low. Allow it to simmer for about 15–20 minutes until rice is fully cooked and soup thickens. Be sure to stir frequently so that rice does not stick to the bottom of the pot.
Step 7: Final Touches
Taste your soup before serving! Adjust seasoning with more hot sauce or salt as desired. Ladle into bowls and garnish with shaved Parmesan cheese, black pepper, and fresh parsley before enjoying!
This Creamy Chicken and Rice Soup is not only delicious but also nourishing—perfect for sharing with friends or family!
How to Serve Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is not only delicious but also versatile. You can elevate your serving experience with a few simple additions that complement its rich flavors.
Add Fresh Herbs
- Chopped Parsley: Sprinkle freshly chopped parsley on top for a burst of color and freshness.
- Thyme Sprigs: Garnish with whole thyme sprigs for an aromatic touch.
Pair with Crusty Bread
- Sourdough Bread: Serve with warm, crusty sourdough bread for dipping.
- Garlic Breadsticks: These add a crunchy texture that contrasts nicely with the creamy soup.
Include a Side Salad
- Caesar Salad: A classic Caesar salad with crisp romaine and creamy dressing goes well.
- Greek Salad: The refreshing taste of cucumbers, tomatoes, and feta cheese balances the richness of the soup.
Offer Cheese Toppings
- Shredded Cheddar Cheese: Melts beautifully on top of hot soup for added creaminess.
- Parmesan Flakes: Add shaved Parmesan for a nutty flavor enhancement.
How to Perfect Creamy Chicken and Rice Soup
With a few adjustments, you can take your Creamy Chicken and Rice Soup to the next level. Here are some tips to achieve perfection:
- Use Fresh Ingredients: Fresh vegetables and herbs enhance flavor significantly compared to dried options.
- Adjust Thickness: If the soup is too thick, add extra chicken broth or water while reheating.
- Season Well: Don’t shy away from tasting as you cook; adjust salt, pepper, and hot sauce to your liking.
- Cook Rice Separately (Optional): If you prefer firmer rice, cook it separately and add it just before serving.
Best Side Dishes for Creamy Chicken and Rice Soup
Pairing side dishes can enhance your dining experience. Here are some great options to serve alongside your Creamy Chicken and Rice Soup:
- Garlic Roasted Vegetables: Oven-roasted seasonal vegetables offer a healthy complement.
- Buttery Cornbread: Sweet cornbread adds a delightful contrast to the savory soup.
- Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil leaves drizzled with balsamic glaze make a fresh appetizer.
- Stuffed Peppers: These can be filled with quinoa or rice for added texture.
- Potato Wedges: Crispy potato wedges seasoned with herbs create a satisfying crunch.
- Fruit Salad: A light fruit salad brings sweetness that balances the creaminess of the soup.
Common Mistakes to Avoid
Avoiding common pitfalls can elevate your Creamy Chicken and Rice Soup to the next level. Here are some mistakes and how to steer clear of them:
- Skipping the seasoning – Failing to season your chicken properly can lead to bland soup. Always coat the chicken in spices before cooking for maximum flavor.
- Not sautéing vegetables long enough – If you rush this step, your veggies may still be crunchy. Sauté until they are tender to enhance the overall taste of the soup.
- Overcooking the rice – Cooking the rice too long can result in mushy soup. Keep an eye on it and aim for a tender yet firm texture when adding it to the broth.
- Ignoring adjustments for leftovers – The rice will absorb more liquid as it sits, thickening the soup. When reheating, add extra broth or water for the desired consistency.
- Neglecting garnishes – Garnishes add flavor and appeal. Don’t skip adding fresh parsley or Parmesan cheese for a delightful finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Let the soup cool before placing it in the fridge to maintain texture.
Freezing Creamy Chicken and Rice Soup
- Freeze in freezer-safe containers or bags for up to 2-3 months.
- Leave space at the top of containers as the soup expands when frozen.
Reheating Creamy Chicken and Rice Soup
- Oven – Preheat your oven to 350°F (175°C) and bake in a covered dish until heated through, about 20-25 minutes.
- Microwave – Heat in a microwave-safe bowl, stirring every minute until hot, usually about 3-5 minutes.
- Stovetop – Warm over medium heat in a pot, stirring occasionally until heated through, about 10 minutes.
Frequently Asked Questions
Here are some common questions about making Creamy Chicken and Rice Soup.
How do I make Creamy Chicken and Rice Soup thicker?
You can add more flour or use a cornstarch slurry during cooking. Alternatively, let it simmer longer to allow evaporation.
Can I use brown rice instead of white rice?
Yes, but adjust cooking times as brown rice takes longer to cook. You may need to add more broth accordingly.
What vegetables can I add to Creamy Chicken and Rice Soup?
Feel free to include peas, corn, or green beans for added nutrition and flavor.
How long does Creamy Chicken and Rice Soup last?
In the refrigerator, it lasts 3-4 days. If frozen, it can be kept for up to 2-3 months.
Final Thoughts
This Creamy Chicken and Rice Soup is not only comforting but also incredibly versatile. Customize it by adding different veggies or spices according to your preference. We encourage you to try this recipe; it’s sure to become a family favorite!
Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup is the ultimate comfort food, perfect for warming up on chilly days or gathering with family. This hearty soup features tender chicken, wholesome vegetables, and rice simmered in a rich, creamy broth that thickens beautifully. The flavors meld together to create a satisfying dish that’s not only nourishing but also incredibly simple to make. Customize it with your favorite veggies or seasonings for a personal touch. Whether you’re preparing a cozy dinner or meal prepping for the week, this soup is sure to become a cherished favorite.
- Total Time: 45 minutes
- Yield: Serves approximately six people 1x
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 3 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 1 cup long grain white rice, uncooked
- salt and pepper, to taste
Instructions
- Season chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a Dutch oven, melt butter over medium heat and sauté diced onions, carrots, and celery until tender. Add minced garlic and cook briefly.
- Add seasoned chicken to the pot and cook until no longer pink. Stir in fresh herbs.
- Sprinkle flour over the mixture and stir well.
- Gradually add chicken broth, half-and-half, and uncooked rice; mix thoroughly.
- Bring to a boil then reduce heat to low; simmer for 15–20 minutes until rice is cooked.
- Adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
Keywords: Feel free to substitute vegetables based on your preference. For firmer rice, cook it separately and add just before serving. Store leftovers in an airtight container for up to 3–4 days in the refrigerator.